Minestrone Soup with Pancetta and Sausage

Makes: 1 large pot

Attempt Number 1
Trying for a  heartier non-vegetarian more Italian style Minestrone soup. Using small amounts of a long list of ingredients should give this soup more depth, along with pancetta  (Italian bacon), spicy Italian sausage and a splash of white wine and white wine vinegar combo. 

Notes to Self
One sausage link should be enough. Not crazy about having the sausage bites in the soup but the flavor is about right.

Should have added the second wave of ingredients; zucchini, spinach, cabbage, and pasta more towards the end of cooking time. The carrots and beans needed to cook a bit longer than the second wave of ingredients so the pasta and zucchini ended up a little mushy. Changes the consistency - it's a bit too thick. Should have more broth. Affects the flavor which is a bit dull now as well. Not done with this one. I like the direction its going but not the results.

Next Time
I'll try improving the stock before hand (adding the extra vegetables at that stage) and  use  fewer whole ingredients in the finished soup so it's still flavorful but  less stew like. Also star pasta is too small. Breaks down and adds to the mush. Try using small shells instead.

Need to post the recipe for the Italian country white wheat bread I made to go with this. An herb bread with rosemary and sage. Nice but a bit too airy. Used the Emeryl machine for 2 lb loaves. Should use the Oster, it can handle a 1.5 lb loaf which would work better for this bread recipe.

Tips
I prefer the texture and flavor of Pancetta over American bacon but if using American bacon, blanche to reduce the amount of smoke flavoring and perhaps only use the rendered fat to saute the vegetables and leave out the bacon itself . Substitute 3 strips bacon.

Italian flat leaf parsley is best but curley leaf parsley works too. Substitute same amount.

Saute aromatics in olive oil and butter
1           Onion chopped
1           Leek white and some green washed well and sliced
2           Garlic cloves pressed
2 T        Olive Oil and butter
1/2 C     Pancetta diced

Add and lightly saute 
  2          Carrots julienne
  1          Celery chopped coarse

Add liquids
4 oz       White wine - white wine vinegar
4            Diced tomatoes with juices
4 C        Chicken stock
1 C         Pasta sauce watered down to make 2 cups

Add  and simmer till tender
   1          Potato cubed1/2 C      Green beans diced
1/2 C      Red pepper
1/2 C      Cabbage chopped
   3          Parsley sprigs chopped fine
   1          Bouquet Garni - 1 sprig each; thyme, bay laurel, oregano

 Add remaining and simmer till zucchini is tender
20 oz      Beans - combination of kidney, cannellini and garbonzo
   1          Zucchini julienne    
1/2 C      Spinach chopped
1/2 C      Cooked pasta 
   2          Italian sausage links
   1          Garlic clove pressed

Finish
1 T        Olive oil    
1 t         Pesto

Apple Buttermilk Scone Round

East warm, spread with butter and tons of apricot preserves, pear and ginger jam, or apple marmalade - a good way to start the day.

Makes 8 scones


INGREDIENTS:

• 1 large baking apple or 1-2 crisp tart eating apples (1/2 lb)
• 1 3/4 cups all-purpose flour, plus extra for dusting
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 6 1/2 tablespoons unsalted butter, chilled and diced
• 1/2 cup raw sugar, plus extra for sprinkling
• 3/4 cups buttermilk, plus extra for brushing

METHOD:

1. Preheat oven to 425 degrees.
2. Peel, core and chop apples into 1/2 inch chunks.
3. Mix flours, baking soda, and sugar.
4. Add butter and process until fine crumbs.
5. Add buttermilk to make a soft dough that is not too sticky.
6. Turn out onto floured surface and knead in the apples.
7. Shape into a ball, pat into a flattish round and brush lightly with buttermilk and sprinkle with raw sugar.
8. Score and bake for 20-25 minutes until golden and firm to the touch.

Meat Loaf Supreme

 

INGREDIENTS:

• 1 small onion chopped
• 1/2 green pepper chopped
• 1/2 cup milk
• 1 egg
• 1/4 cup salsa
• 3/4 cup seasoned bread crumbs
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/8 teaspoon pepper
• 1 1/2 pounds ground turkey

Topping:

• 3 Tablespoons ketchup
• 1 tablespoon honey
• 1/2 teaspoon Worcestershire sauce

METHOD:

1. Preheat oven to 350 degrees
2. Line 9x5 pan with foil and spray
3. Combine milk and eggs, bread crumbs and spices.
4. Add meat and salsa
5. Mix topping ingredients
6. Combine, shape and spread topping
7. Bake 1 hour let stand 5 minutes and remove to platter

Italian Chickpea and Lentil Soup

Italian

INGREDIENTS:

• 1 cup lentils - soaked overnight
• 2 Tablespoons olive oils
• 3/4 cup medium diced onion
• 3/4 cup medium diced celery
• 1 clove minced fresh garlic
• 6 cups vegetable stock
• 14 oz can diced or crushed tomatoes
• 2 teaspoons salt
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1 or 2 drops Tabasco sauce
• 1 cup cooked chickpeas

METHOD:

1. Saute onion, celery, garlic till softened
2. Add stock, tomatoes, seasonings and drained lentils.
3. Cook for 1 1/2 hours - until lentils are soft.
4. Add chick peas.